Job Overview
Employment Type
Full-time
Compensation
Salary
Range $68,450.00 - $78,750.00
Work Schedule
Standard Hours
Benefits
generous time off
Retirement Plan
Health Insurance
Life insurance
long-term disability coverage
flexible spending accounts
Job Description
Michigan Dining is a comprehensive food service operation within the University of Michigan, dedicated to providing quality, healthy, and diverse culinary experiences across its various dining venues. This includes nineteen on-campus cafes and markets, nine residential dining halls, a specialized Michigan Bakeshop, and a catering unit that supports events and the broader campus community. Employing over 500 full-time workers along with approximately 1,300 student employees, Michigan Dining is a vibrant, dynamic establishment committed to sustainability, culinary innovation, and meeting the varied tastes and dietary needs of the university's population. The operation places a strong emphasis on creative, nutritious foods and embraces international cuisines to serve a growing and diverse clientele.
The Senior Executive Pastry Chef role is a critical leadership position tasked with managing the full spectrum of Bakeshop operations within Michigan Dining. Reporting directly to the Michigan Dining Culinary Director and based onsite at the Ann Arbor campus, this full-time, regular, exempt position offers a salary range between $68,450 and $78,750 annually. The Senior Executive Pastry Chef leads a dedicated team in the pursuit of culinary excellence and operational efficiency. The role requires a hands-on approach to menu and recipe development, including creating new and seasonal menus that fit the institution’s standards and clientele demand. Daily responsibilities include overseeing food preparation, presentation, and serving standards to ensure consistency and quality across all baked goods produced and sold.
An essential aspect of the position is staff management and development. The Senior Executive Pastry Chef provides comprehensive training and leadership to bakers, food service workers, and kitchen support staff, fostering a positive team environment that supports professional growth and culinary skill enhancement. Leadership duties also encompass participating in recruitment, personnel decisions, and performance management to build a skilled, motivated team that aligns with the department’s goals.
Financial oversight is a significant responsibility, involving budget development, cost control, purchasing, and inventory management to maintain operational efficiency and sustainability. The role requires a deep understanding of culinary trends, regional and ethnic cuisines, and industry best practices to continually elevate the Bakeshop's offerings. Compliance with state and county health, safety, and sanitation regulations is mandatory, with the Senior Executive Pastry Chef setting sanitation as a unit priority.
This role offers the opportunity to lead within a respected university dining program that values innovation, quality, and diversity in food service. Ideal candidates will bring extensive experience in pastry and culinary management within high-volume operations, along with certification credentials and a passion for culinary arts. Michigan Dining values continued education and professional development, supporting certifications such as the Certified Executive Pastry Chef credential by the American Culinary Federation. Joining Michigan Dining means becoming part of an inclusive, dynamic food service environment committed to excellence, sustainability, and community engagement.
The Senior Executive Pastry Chef role is a critical leadership position tasked with managing the full spectrum of Bakeshop operations within Michigan Dining. Reporting directly to the Michigan Dining Culinary Director and based onsite at the Ann Arbor campus, this full-time, regular, exempt position offers a salary range between $68,450 and $78,750 annually. The Senior Executive Pastry Chef leads a dedicated team in the pursuit of culinary excellence and operational efficiency. The role requires a hands-on approach to menu and recipe development, including creating new and seasonal menus that fit the institution’s standards and clientele demand. Daily responsibilities include overseeing food preparation, presentation, and serving standards to ensure consistency and quality across all baked goods produced and sold.
An essential aspect of the position is staff management and development. The Senior Executive Pastry Chef provides comprehensive training and leadership to bakers, food service workers, and kitchen support staff, fostering a positive team environment that supports professional growth and culinary skill enhancement. Leadership duties also encompass participating in recruitment, personnel decisions, and performance management to build a skilled, motivated team that aligns with the department’s goals.
Financial oversight is a significant responsibility, involving budget development, cost control, purchasing, and inventory management to maintain operational efficiency and sustainability. The role requires a deep understanding of culinary trends, regional and ethnic cuisines, and industry best practices to continually elevate the Bakeshop's offerings. Compliance with state and county health, safety, and sanitation regulations is mandatory, with the Senior Executive Pastry Chef setting sanitation as a unit priority.
This role offers the opportunity to lead within a respected university dining program that values innovation, quality, and diversity in food service. Ideal candidates will bring extensive experience in pastry and culinary management within high-volume operations, along with certification credentials and a passion for culinary arts. Michigan Dining values continued education and professional development, supporting certifications such as the Certified Executive Pastry Chef credential by the American Culinary Federation. Joining Michigan Dining means becoming part of an inclusive, dynamic food service environment committed to excellence, sustainability, and community engagement.
Job Requirements
- Degree in culinary arts from an accredited culinary school or apprenticeship program
- minimum of seven years of progressively responsible experience as a pastry chef in a high-volume, high-quality operation with a variety of concepts and/or catering and banquet experience
- experience with culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of commercial kitchen equipment, preparation, and presentation
- three or more years of supervisory experience, including informal or formal roles
- ServSafe and HACCP certification within 60 days from date of hire with mandatory maintenance
- American Culinary Federation Certified Executive Pastry Chef (CEPC) certification obtained within two years of hire with mandatory maintenance
- knowledge of basic computer applications and menu management systems
Job Qualifications
- Degree in Culinary Arts from an accredited culinary school or apprenticeship program
- minimum of seven years of progressively responsible experience as a Pastry Chef in a high-volume, high-quality operation with a variety of concepts and/or catering and banquet experience
- experience with some combination of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, and presentation
- three or more years of supervisory experience (may be informal or formal including interns, students, matrixed environment)
- ServSafe and HACCP certified within 60 days from the date of hire as a condition of employment
- American Culinary Federation certification at the Certified Executive Pastry Chef (CEPC) level must be obtained within two years from the date of hire
- knowledge of basic computer applications such as word processing, spreadsheet, email, and the internet
- ability to use menu management and production systems
Job Duties
- Lead and implement menu, recipe, and production improvements to enhance bakeshop quality, presentation, and efficiency
- oversee all aspects of menu execution, including food preparation, presentation, portioning, and plating
- ensure delivery of high-quality, made-from-scratch baked goods and services across the bakeshop
- manage bakeshop staff, including bakers, food service workers, and kitchen cleaners, and ensure adherence to policies and procedures
- collaborate with campus executive chefs to standardize and develop recipes and introduce new menu items
- use current food production and inventory management systems to oversee purchasing, inventory, recipes, menus, labor, and cost control
- maintain current knowledge of industry trends and demonstrate expertise in regional, international, and ethnic cuisines to support concept development
- provide leadership that fosters teamwork and a positive work environment
- train staff by communicating expectations
- participate in personnel decisions, including hiring, training, evaluations, promotions, and disciplinary actions, including involvement in culinary testing and assessments
- communicate recipes, guidelines, and operational expectations during trainings and pre-shift or event meetings
- oversee staff scheduling and training to ensure excellent guest service and high-quality food preparation and presentation
- help with bakeshop budget development and projections and monitors food costs to ensure understanding of operational goals
- manage food, supply, and equipment purchasing and inventory through approved management systems
- ensure compliance with state and county health, safety, and sanitation regulations, maintaining sanitation as a unit priority
Job Criteria
Experience
Expert Level (7+ years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
